I don’t usually bother buying buttermilk to make a lemon cornmeal cake, I just add a tablespoon of lemon juice to plain milk, that way I don’t waste the rest of the carton YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Lemon Cornmeal Cake Convection Mode vs Traditional Bake Mode A delightful lemon cake is served alongside fresh blueberries and a bowl of whipped cream, creating a refreshing and vibrant dessert spread. This is my ideal cake, easy to assemble, fast to cook, delicious plain with tea, or a little decadent with berries and whipped cream. I don’t usually bother buying buttermilk, I just add a tablespoon of lemon juice to plain milk, that way I don’t waste the rest of the carton. If you want to learn about the different results baking in Convection vs Regular Bake, I recommend you give this a try in each mode, both will be delicious, but you will notice a difference in texture. INGREDIENTS 1 - stick unsalted butter, melted and cooled 1 ½ - cups, all purpose flour ⅓ - cup yellow cornmeal ¾ - cup granulated sugar 3 ½ - teaspoons baking powder ½ - teaspoon salt 1 - cup buttermilk ( add 1 tablespoon lemon juice to one cup milk and let sit for 30 minutes) 2 - large eggs 2 - tablespoons grated lemon peel ¾ - teaspoon vanilla extract PREPARATION Preheat the oven Convection 325 or Bake 350 degrees and butter a 9” cake pan. Gently melt the butter in a small pan then set it aside to cool while you assemble the other ingredients. Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk the buttermilk, eggs, lemon peel and vanilla in a large jug or medium sized bowl. Stir in the melted butter then pour into the flour mixture and gently blend with a rubber spatula. Scrape into the pan and smooth out - place in the oven and bake for 25-30 minutes until the tester comes out clean. Let the pan cook for 10 minutes, then run a knife around the edge of the cake, place a cooling rack over the pan and invert the cake onto the rack. Place a plate on top of the cake and invert it one more time and remove the rack. Lemon Cornmeal Cake .pdf Download PDF • 168KB WANT TO LEARN MORE? Click Here TRY THESE DESSERTS FROM OUR STEAM RECIPE PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE Slow Roasted Beef Tenderloin RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

There is no sacrifice of flavor in this Strawberry galette recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Strawberry Galette with Vegan Pastry Crust Convection Bake Mode Indulge in this delightful vegan strawberry galette, a perfect balance of flaky crust and juicy berries for your plant-based dessert cravings. Summer fruits can be enjoyed in their natural form or easily transformed into a delicious pie, galette, cobbler or crisp; the options are endless. There is no sacrifice of flavor in this recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit. INGREDIENTS Crust 1 cup unbleached, all-purpose flour ¼ cup whole wheat pastry flour 1 tbsp granulated or coconut sugar ¼ tsp Kosher salt ½ cup vegan butter (Earth Balance Vegan Buttery Sticks or Miyoko’s Vegan Butter) cut into ½ “ cubes ¼ cup ice cold water Filling 2 baskets of strawberries, hulled and cut into ½” thick slices ½ a lemon, juiced 1 ½ tbsp unbleached all-purpose flour 3 tbsp granulated or coconut sugar Pinch of salt 2 tbsp honey or maple syrup PREPARATION In a medium sized bowl mix together the flour, sugar and salt then cut in the butter with a pastry blender to achieve a coarse meal like texture. Add ice water and mix with a fork to bring the dough together. Pat the dough into a ball then flatten into a disc, wrap in plastic wrap and refrigerate for one hour or up to 2 days. When ready to bake, heat the oven in the Convection Bake Mode 350 °F. Combine the strawberries, lemon juice, flour, sugar and salt in a medium bowl and set aside. Roll the dough out to a 14” circle on a lightly floured surface then transfer the dough to a flat baking sheet lined with parchment paper. Pour the fruit onto the prepared dough leaving a 1 ½ border. Smooth out the fruit and fold the dough edge up around the fruit. For a flakier crust, the galette can be refrigerated at this stage for ½ an hour before baking. Otherwise place the baking sheet in the lower third of the oven and bake for 30 minutes. Remove the baking tray from the oven and brush the pastry with the honey or maple syrup and bake for another 10 minutes. Vegan Rustic Strawberry Galette .pdf Download PDF • 175KB WANT TO LEARN MORE? Click Here VEGETARIAN CHOICES FROM OUR STEAM OVEN! Steamed Snap Pea and Asparagus Salad with Radish RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steamed Bone-In Chicken for Salads RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Carrot Apple muffins with pecan and coconut are great snack. Because they are made with vegetable oil they keep well in an airtight container or can be frozen. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Carrot Apple Muffins with Pecans and Coconut Convection Bake or Bake Mode Freshly baked healthy carrot muffins ready to enjoy. A perfect healthy snack and very forgiving, if you don’t care for one of the ingredients add more of another. Because these muffins are made with vegetable oil they keep well in an airtight container or can be frozen. These easy to prepare muffins are a staple in my house in the fall and winter months. A perfect healthy snack and very forgiving, if you don’t care for one of the ingredients add more of another. Because they are made with vegetable oil they keep well in an airtight container or can be frozen. The recipe makes 18 muffins so if you don’t have two muffin pans, bake 12, remove those from the pan after a short cooling spell and bake the remainder of the muffins. Because these muffins have such a high moisture content I prefer to bake them in the Bake mode or the Convection Bake mode since the direct heat from the top and bottom heating elements ensures a drier crumb. Remember if you use Convection Bake reduce the recipe temperature by 25 degrees and if baking two trays at one time there is no need to switch the pans part way through baking. INGREDIENTS 2 cups all purpose flour 2 tsp baking soda 1 tbsp wheat germ (optional) 2 tsp ground cinnamon 1 cup granulated sugar ¼ tsp salt 2 cups carrots, peeled and grated (2 -3 medium carrots) ½ cup chopped pecans or walnuts ½ cup golden raisins ½ cup flaked unsweetened coconut 3 large eggs 1 cup olive oil or your preferred vegetable oil 2 tsp vanilla 1 Granny Smith apple, coarsely grated PREPARATION Arrange the oven racks so there is one rack in the center of the oven and heat the oven in the Bake mode 350℉ or if baking two trays in the Convection Bake mode 325℉. Oil an 18 cup muffin tin or line with baking cups. In a large mixing bowl, sift the flour, baking soda, cinnamon and salt and whisk in the wheat germ (if using) and the sugar. Stir in the carrots, pecans, raising and coconut. In another bowl or large mixing jug combine the eggs, oil and vanilla and whisk to combine. Stir in the shredded apple and combine gently with the flour mixture. Fill each of the muffin cups ¾ full and bake for 18 - 20 minutes, until the tester comes out clean. Cool the muffins in the pan for at least 5 minutes before out onto a cooling rack. Makes 18 muffins PRINT OUR RECIPE Snack Muffins with Carrot Apple Coconut & Pecans .pdf Download PDF • 201KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM OVEN! Risotto with Asparagus, Leeks and Proscuitto RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Braised Spareribs with Plum Sauce RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Pork Rib Roast can be left on the bone as is, or the bone can be removed and tie it back into place for you. Cook the meat at 325F until it almost reached the internal temperature of 140F. Finish at 375F. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Herbed Pork Rib Roast in Convection Convection Mode Succulent pork rib roast cooked to perfection in a convection oven, served with roasted potatoes and Brussels sprouts. We are so used to cooking boneless cuts of meat that roasting large cuts of bone-in meat can be daunting. However, bone-in meats actually have better flavor and texture and, when cooked in Convection, retain more of their natural juices. There are several ways this cut can be prepared for roasting. The meat can be left on the bone as is, or the butcher can remove the meat from the bone and tie it back into place for you. Another option is to have the individual bones “frenched,” removing the meat and fat from the lower part of the bone; this makes for an exquisite presentation, but make sure the chine bone has been removed for easy carving. I had the butcher remove the meat from the bone and tie it back into place, making it very easy to slice the meat. The key to good results is using convection at a lower cooking temperature. In this recipe, I cooked the roast at 325F until it almost reached the internal target temperature of 140F, then I increased the oven temperature to 375F to complete the cooking. INGREDIENTS 1 4 - 5lb pork rib roast, separated and tied back to the bone 3 springs of fresh thyme ½ tsp mixed Italian seasoning 1 tsp Kosher salt 1 tbsp vegetable oil PREPARATION Remove the meat from the refrigerator a few hours before cooking. Insert the thyme sprigs between the meat and the bone and rub with the remaining seasonings. Add the oil until just before the roast goes into the oven. Place the roast in a shallow pan, cover the meat loosely, and set it in a cool spot in the kitchen. Because the meat is being cooked on its rack of bones, it only needs to be placed on a rack if you use a deeper roasting pan. Remember, when cooking in Convection, it’s important to elevate the meat to allow the heated air to circulate around the food. Heat the oven in the Convection Roast or Convection Bake mode to 325 degrees. Brush the meat with vegetable oil, insert the oven meat probe or a wireless meat probe into the meat on the diagonal, making sure it doesn’t touch the bone, and place it into the oven. Keep an eye on the internal temperature, and when it reaches 135F, increase the oven temperature to 375F or 400F (for larger ovens) to crisp and brown the roast. When the meat reaches the target internal temperature, remove it from the oven and set it aside, loosely covered with foil, to rest for at least 20 minutes. PRINT OUR RECIPE Pork Rib Roast .pdf Download PDF • 388KB WANT TO LEARN MORE? Click Here MORE PORK RECIPES FROM OUR STEAM OVEN Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Pork Shoulder RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, I am making good use of my Convection Microwave Speed oven to reduce the baking time to 10 minutes and also to melt the chocolate that I will spread over the baked slice. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate, Nut & Dried Cherry Slice Convection Microwave A popular and easy dessert from Australia. An easy dessert recipe that can be baked in convection or in the combination convection microwave speed mode. Slice is in effect a giant cookie that is baked in a shallow-rimmed baking pan and then cut into slices before serving. Slice is popular in Australia, served for morning or afternoon tea, and the variety of flavor combinations is astounding. Recipes for slice have one thing in common, they are very easy to put together and they have a relatively short baking time. In this recipe, I am making good use of my Convection Microwave Speed oven to reduce the baking time to 10 minutes and also to melt the chocolate that I will spread over the baked slice. INGREDIENTS ½ cup unsalted butter softened 1 tsp lemon zest ½ cup granulated sugar 1 large egg ½ cup chopped walnuts or pecans ½ cup chopped dried cherries 1 ¼ cups all-purpose flour, sifted 1 ½ tsp baking powder ¼ tsp salt 7 oz dark baking chocolate PREPARATION Grease a ¼ sheet pan (approx. 10 x 6") and line it with parchment leaving an overhang around the edge for easy removal and heat the Speed or Convection oven in the Convection mode to 330 degrees. Cream the butter, lemon zest, and sugar until light and fluffy, then beat in the egg. Fold in the nuts and cherries, then add the sifted flour, baking powder, and salt. Spread the mixture into the pan and place in the oven. Touch the +Microwave option (if using a Speed oven) and use the default setting or select a low microwave setting. Set the timer for 10 minutes. When you remove the pan from the oven the slice should be a little soft as it will continue cooking. Place the chocolate in an oven-safe container, cover it, and melt using the 90W or recommended setting in your microwave. Remove the cooled baked slice from the pan, place it on a cutting board, and spread the melted chocolate evenly over the base. Let it set before slicing. Makes 12 pieces PRINT OUR RECIPE Chocolate, Nut and Dried Cherry Slice .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here MORE TREATS FROM MY STEAM OVEN! Steam Oven Caramel Bread Pudding Delight RECIPE Chocolate Flan RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The benefits of baking bread by adding moisture to the oven were determined long ago when bakers of old learned to spritz water into brick ovens to create steam. Nowadays, we have steam ovens that offer varying degrees of heat and levels of humidity for baking perfectly crisp crusty bread. Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Freshly baked bread from the steam oven, showcasing a perfect crust and texture. The benefits of baking bread by adding moisture to the oven were determined long ago when bakers of old learned to spritz water into brick ovens to create steam. Nowadays, we have steam ovens that offer varying degrees of heat and levels of humidity for baking perfectly crisp crusty bread. Proofing Dough in a Steam Oven The first step when baking bread with yeast is of course proofing and most convection and steam ovens have a proof mode. In a convection oven the circulating air set to a low temperature of 100 F or less maintains an even temperature that is not drying. The advantage in the steam oven is moisture which provides an ideal environment for the yeast to grow in abundance. When you proof in a steam oven you do not have to cover the bowl, just put it in the oven for the specified time. Poke the dough when the time has elapsed or it has doubled in size, and if it leaves an indent it has successfully proofed so you can continue the recipe as directed. Just keep an eye on the timing to avoid over proofing the dough. Once proofed the dough can be formed and placed in the baking pan. In this video I am baking petite baguettes using a perforated form that holds three loaves. The perforations allow the heated air to circulate evenly around the dough creating that wonderful crisp crust. Now the formed loaves go back into the oven for the second rise and once they are ready, I will increase the oven temperature and change the mode to the combination convection steam mode. Some ovens, like mine feature different levels of steam that I can choose for baking bread and others feature specific modes for bread baking so it’s always a good idea to follow the manufacturer's recommendations. When you change the oven mode you can remove the loaves, slash the tops then return them to the oven as it heats. My oven heats so quickly that once they are slashed I put the loaves back in the oven, but you can also let the bread rest outside of the oven until it is heated. Baking with Steam In terms of temperature remember you are baking in convection so if the recipe temperature is 400 degrees, I recommend you reduce the temperature to 380 - 375 and also watch the timing. Recipes are developed for full size ovens, and the cavity size of a steam oven is generally much smaller so baking time may not need to be as long. Remember to check the underneath of the breads before you remove them from the oven to ensure they are properly baked through. Baking with a Cast Iron Pan Now when it comes to baking crusty loaves of bread a popular method is to bake the bread in a cast iron pan with a lid, then remove the lid towards the end of the baking time. Baking with the lid ensures the steam emitted during baking stays in the pan, removing the lid ensures the bread, achieves that perfect crisp crust. When using this method best results will be achieved by changing the mode to convection and increasing the oven temperature by 25 degrees for the final 10 minutes of baking. However, there is an option you can use that will also give great results without having to use a cast iron pan. Are you ready to bake bread? Click here Get the recipe for the Classic Petite Baguettes. Baking with a Baking Stone or Steel When baking in a steam oven instead of the cast iron pan, the bread can be baked directly on a baking stone or baking steel. I find that with the added humidity of the oven I can achieve a wonderful crust without having to use a pan. A baking stone or steel can also be used when baking pizza or free form tarts in either a convection or steam oven. You will have to heat the stone or steel for at least 15 - 20 minutes at 400 - 425 F to get it to the perfect temperature. When baking with a stone or a steel, line a pizza peel with a sheet of parchment and place the formed bread directly onto the parchment. When you place the bread in the oven slide the parchment onto the hot stone or steel. This way the bread won’t stick it it’s much easier to handle. If your oven has variable humidity settings you can use higher humidity during the first part of the baking and eliminate or lower the humidity and increase the temperature by 25 degrees for the final ten minutes of baking. This replicates the technique used with a cast iron pan and should provide the same great results. Baking bread is a really rewarding experience and there are many types of bread you can experiment with and your steam oven is an amazing tool for achieving baking perfection. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE

If you are having trouble achieving consistent results when cooking in your Convection oven before you call Service, check out these troubleshooting tips. Troubleshooting Convection Cooking and Baking Issues Baking troubleshooting: Testing out a new oven with homemade cornbread. If you are having trouble achieving consistent results when cooking in your Convection oven before you call Service, check out these troubleshooting tips. Your new oven is designed to ensure success with all your cooking and baking and a little guidance can make all the difference. Best Uses For best uses watch the videos on each cooking mode. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE

From baking, braising, roasting to low-temperature, the decision lies on what type of food or finish you need for your food. Convection or True Convection for Electric Ovens Baking multiple trays of breaded eggplant slices to crispy perfection using the true convection mode. There are many benefits to cooking with Convection, the challenge especially if your oven has multiple cooking modes is to choose the mode most suited to the type of food you are cooking. Only the heating elements around the fan are engaged in this mode Best Uses Baking Multiple racks of cookies, cakes, pie shells (blind baking), appetizers, pastry items, basically like items on trays. Custard items cooked in a water bath. Braising For foods cooked in a Dutch Oven with a tight-fitting lid or large foil-wrapped roasting pans. Roasting Meats that have been seared on the cooktop and need a gentle oven finis h to cook through without drying out, such as boneless skinless chicken pieces, pork tenderloin, pork chops, beef fillet, thick cuts of steak, and fish fillets. Low-Temperature Roasting Ideal for gentle cooking of lean tender cuts of meat. Meats can be slowly cooked at 200 degrees and finished on a grill or with a high heat sear in the oven. Timing is dependent on the weight of the meat. This Mode can also be used for Dehydrating providing your oven temperature can be set to 140 degrees. Try The Convetion or True Convection Mode with These Recipes BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE

Part 3 will cover the basics of cooking multiple dishes simultaneously. An advantage of convection-steam oven: cooking several foods at once. Steam Oven Cooking Made Easy - Part 3 How to get the most out of your steam oven? Plan to cook multiple foods at one time. If you have mastered the basics of steam oven cooking, as outlined in parts 1 and 2 of this series, then it’s time to explore other ways of using your steam oven. Part 3 will cover the basics of cooking multiple dishes simultaneously. Steaming Steaming multiple foods at one time is easy; once the oven is set to the steam mode, you can steam any grain, vegetables, pulses, fish, shellfish, and even eggs, making meal preparation much easier. For example, if you plan a summer BBQ, you can steam potatoes and eggs for potato salad, broccoli and couscous for a salad, orzo pasta and shrimp, or corn on the cob. The possibilities are endless. All you have to do is plan the staging in the oven and the timing for each item. Best of all, while the various foods are steaming, you can focus on preparing the other components for each salad and easily assemble each dish as the food is cooked. Not only can you easily prepare multiple dishes, but there will be no cooktop or saucepans to clean, and the cooking containers can be washed in the dishwasher. It is important to stage the oven before cooking! Roasting Roasting a variety of vegetables together with a quick-cooking protein is perhaps the easiest and healthiest way to prepare a meal. Again, it’s important to think through the staging of each dish in the oven, as well as the timing and the temperature. Roasting is done in the combination Convection/Steam mode, and if your oven has options for the amount of steam, choose 50-60%. If you want to sear meat or poultry first, using a drier heat will give the best results. Heat the oven in the Convection mode to 375 - 425 F and cook the meat for 12 - 15 minutes. Then reduce the oven temperature to 340 and change the mode to the Combination Convection Steam mode for the remainder of the cooking time. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE

When cooking with low temperatures of 200 - 250 degrees,  the cooking time for large roasts will be quite long, but the tender meat results are worth the wait. Low Temperature Roasting Golden brown and juicy, these slow-roasted turkey legs emerge perfectly cooked from the steam oven, accompanied by savory sides for a feast full of flavor. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. Beef Tenderloin When cooking with low temperatures of 200 - 250 degrees, the cooking time for large roasts will be quite long. Smaller cuts of meat such as chicken pieces, fresh sausages, and thick-cut chops need only about 40 minutes of low-temperature cooking prior to grilling. Always check the internal temperature of meats with an instant-read thermometer or the oven meat probe to determine the degree of doneness. If you are going to “finish the cooking” on the grill or with a high heat sear then target an internal temperature at least 5 degrees below the normal cooked temperature in order not to overcook the meat during the final high heat stage of cooking. Things to Notice when Roasting with Low Temperatures When cooking red meats in this mode you will notice that the color of the meat is uniformly reddish even though the meat is thoroughly cooked. The appearance of very red or pink meats can concern people who prefer their meat medium or well done. What is the solution? simply pop a few slices into the steam oven at low temperatures and the redness will dissipate but not ruin the melt-in-your-mouth texture of the meat. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE

When cold food is reheated in a steam oven it literally brings food back to life as the steam gently penetrates into the food warming it evenly throughout.   Steam Oven Cooking Guide for Beginners, Part 2 Steam ovens feature an array of great cooking function; however, one of the best features of a steam oven is the ability to reheat food with outstanding results. When cold food is reheated in a steam oven it literally brings food back to life as the steam gently penetrates into the food warming it evenly throughout. Roasted vegetables and perfectly cooked bread highlight the versatility of the combi-steam oven. Tips for Reheating Food in the Steam Oven Most steam ovens have a Reheat function with a default temperature setting that the manufacturer has determined will provide the best results. Since the goal is to heat the food evenly it is best to use the preset temperature for most foods, although there are some exceptions. Generally heating cold food takes approximately 10 minutes, but the time will depend on how dense the food is and the quantity being reheated. A large slice of lasagna for example might take 15 minutes whereas a dish with some grains and roasted vegetables may only take 8-10 minutes. Food can be reheated in the oven cooking containers, on a plate or in a bowl or casserole dish: When cooked meats such as beef or lamb are reheated the meat will take on a slightly greyish tone however, once you cut into the meat you will see it remains perfectly pink on the interior and will taste freshly cooked. Pizza and baked items are best reheated at a higher temperature. Heat the oven to 350 and once hot place the pizza or baked item in the oven for 3 - 5 minutes depending on the density of the item. The steam oven can also be used to warm dishes so that food stays warm when served and also to hold prepared food prior to serving. Steam Oven Maintenance Steam is a remarkable tool for cooking, but I can’t stress enough how important it is to take care of your oven and keep it free of moisture when it is not in use. Leaving moisture in the tank or not drying the oven out in between use can lead to mold growing on food particles that may not even be visible. If you use your oven in the morning to cook oatmeal, poach eggs or reheat food then it is ok to leave the water in the tank if you plan to use the oven later that day. However it is best to make sure the tank is emptied daily and the oven dried out. To quickly dry the oven you can set it to the Convection mode 350 F for 10 minutes or wipe it dry with a soft cloth. In the next Steam Oven Cooking Guide for Beginners, I will review cooking a complete meal in the steam oven as well as providing tips for cleaning and descaling. Larissa, Your Convection Steam Oven Enthusiast Ready to steam? Try poaching eggs Start your morning with a delicious steam oven breakfast featuring perfectly cooked eggs and crispy toast. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE

Convection (fan assisted cooking) combined with broil is a fabulous tool for searing steaks, chops and thicker cuts of fish. Learn about the sophisticated technology in your oven with tips to ensure safe effective oven broiling. Convection Broiled for Electric Ovens Salmon and asparagus being skillfully cooked to perfection using the convection broil setting, ensuring even heat distribution and a beautifully caramelized finish. Convection (fan assisted cooking) combined with broil is a fabulous tool for searing steaks, chops and thicker cuts of fish. Learn about the sophisticated technology in your oven with tips to ensure safe effective oven broiling. Best Uses Broiling thicker cuts of meat such as steaks, chicken thighs, lamb chops, pork chops, and fish steaks. Meats should be cooked on a 2-piece broil pan with slats to prevent the dripping fat from being exposed to the intense heat. Small quick-cooking items, shrimp, vegetables, thinner cuts of fish, and chicken can be cooked on a rimmed baking sheet in the Broil Mode. Perfectly broiled steak using convection-broil mode for even cooking. Determine the best rack position by placing the broiling pan with the food on the oven rack before heating the oven to ensure the food will not be too close to the heating element. Broiling is similar to grilling in that we use Direct Heat for searing the meat and to create flavor. However to cook the meat through we use Indirect Heat, which means moving it away from the intense heat source. To achieve this in the oven, sear the meat on High then change the Mode to Convection. Drop the temperature to 300 - 350 degrees and move the food to a lower rack away from the strong direct heat. When you remove the meat from the oven after broiling always take it off the broiling pan and rest it on the cutting board to prevent the meat from continuing to cook from the residual heat of the pan. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE

Paying attention to roasting pans when roasting your turkey in convection-oven is a must. In fact, when using the convection-roast-mode shallow pans and a rack are a must. Best Roasting Pan for Convection As Thanksgiving approaches grocery and cookware stores begin to create displays that feature roasting pans, basting tubes, and other items considered necessary to cook a turkey feast. While some of these supplies may be essential when I see those disposable deep turkey roasting pans and basting tubes it is a reminder that despite the great cooking tools such as convection in our modern ovens, many people are still roasting the turkey using an old fashioned cooking method. Always use a rack when cooking in convection. How Convection Makes Roasting a Turkey Easier Using a Convection mode to roast a large turkey not only ensures a juicy flavorful turkey, the turkey cooks faster and requires no turning or basting. Best of all, once the turkey is removed from the oven to rest all the oven side dishes can be added to the oven and cooked at the same time. By the time the turkey has rested, gravy has been made and the turkey carved the piping hot side dishes will be ready to serve. When turkey is roasted in convection the heated air circulates around the oven cooking the turkey from the edge to the center. In order for the turkey to cook evenly it should be placed on a rack in a shallow pan so the heated air can cook the turkey from the edge to the center. When the turkey is placed directly in a high-sided pan the heat of the pan leeches moisture from the turkey and the high sides prevent the heat from cooking the turkey evenly. How to Find the Perfect Roasting Pan Shallow sided roasting pans that have a rack can be found online but you can also make use of pans and racks that may already be in your cupboard. In this video (link to new video) I show how a turkey can be roasted on a rimmed baking sheet with a rack or heat tolerant silicone trivet. A V-rack placed in a shallow-sided baking pan is another good option. To learn more about different methods for roasting turkey in convection check out these videos: Convection Roasting Tips Thanksgiving Turkey How to Roast a Spatchock Turkey in Convection Slow Roasted Turkey Pieces How to Roast a Heritage Turkey in Convection Tips for Preparing a Thanksgiving Feast in Convection Thanksgiving Vegetable Side Dishes If you are not roasting a turkey you will also find many other recipes with guidelines for convection and steam cooking that will guide you to make good use of the amazing technology featured in our modern ovens. I hope these resources will help you understand how to successfully orchestrate the cooking of a large feast so you can enjoy your Thanksgiving. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE

Reheating  food and defrosting frozen items are two more outstanding functions of a  Steam Oven. Yes, it takes a little longer, but the foods do not cook or dry out. Reheating & Defrosting Reheating food and defrosting frozen items are two more outstanding functions of a Steam Oven. Yes, it takes a little longer, but the foods do not cook or dry out. Reheated foods taste freshly cooked and defrosted foods come back to a fresh texture ready to cook. Two more amazing features of a Steam Oven. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE

Convection is the ideal cooking mode because more moisture is retained which equates to better flavor and texture, and because the natural sugar of beets will caramelize at high temperatures when combined with fresh arugula will be an explosion of flavors and texture. How to Roast Vegetables in Convection Steam-roasted vegetables with arugula and cheese, showcasing a vibrant and healthy dish. Roasting vegetables is perhaps the easiest way to incorporate a wide variety of vegetables into your diet and not only are they delicious, the preparation is remarkably simple. A medley of vegetables can be served over greens or grains or served with roast meat, poultry or seafood. Vegetables taste wonderful when roasted because their natural sugars caramelize when being cooked at high heat. Convection is the ideal cooking mode because more moisture is retained which equates to better flavor and texture. Tips for Roasting Vegetables in Convection The important things to consider when roasting vegetables are the oven mode, rack position and oven temperature. Since all ovens are different you will achieve the best results if you review the manufacturers information to learn about the oven you are cooking with. Either the Convection Bake or Convection Roast modes are suitable for roasting vegetables, although if your oven features both options the more powerful Convection Roast mode will ensure better caramelization . These modes use a combination of direct heat from the Top and Bottom heating elements but because the fan is circulating the heated air the vegetables cook evenly and will not dry out. Rack position is also important to ensure even cooking results. Generally roasting on rack position 2 counting up from the bottom is the best rack position so that the vegetables can cook evenly without burning. However, if you want very crispy cauliflower or roasted potatoes the lowest rack position closer to the heating element may provide better results. When roasting on the lowest rack position, the vegetables should be turned part way through the cooking to avoid burning. Rack position is important when roasting. The oven temperature is also important, most recipes are written for the Bake or Roast mode and may indicate a higher temperature but in Convection a slightly lower temperature of 375 F will give better results. Remember, when you use a convection mode the heat is circulated around the oven, cooking the food from the edge to the core so if the temperature is too high you can risk overcooking the edges before the center is cooked through. Best Vegetables for Roasting Root vegetables are of course ideal for roasting, but you can also roast greens such as cabbage, Brussels sprouts and kale, so everything is worth a try. Roasting a medley of vegetables is an easy way to create a colorful, flavorful side dish that can be enhanced with some crumbled cheese, mixed salad greens or toasted nuts. The important thing to keep in mind is cutting the vegetables in a uniform shape to ensure even cooking and choosing vegetables that have the same approximate cooking time. Of course you can always add in quicker cooking vegetables towards the end of the cooking time. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Oatmeal Blueberry Bars RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Convection Baked Zucchini Bread RECIPE Lemon Meringue Pie RECIPE Herbed Pork Rib Roast in Convection RECIPE